Salad Nicoise

French salad made traditionally with canned tuna. One of my favorites!

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• For the dressing

• 2  tablespoons  of fresh  basil chiffonade
• 2  tablespoons fresh thyme leaves, chopped
• 1  teaspoon anchovy paste
• 1  tablespoon Dijon mustard
• 1⁄4 cup red wine vinegar
• 1  tablespoon lemon juice
• 2  garlic cloves, mashed to a paste
• 3⁄4 cup extra virgin olive oil

• For the salad

• 1  lb  of sushi grade tuna
•  olive oil
•  salt and pepper
• 1⁄2 lb new potato
• 1  pint cherry tomatoes, halved
• 1⁄2 lb haricot beans, steamed and blanched
• 1  head boston lettuce
• 2  tablespoons capers
• 1  cup nicoise olives, pitted or 1  cup kalamata olive
• 3  hard-boiled eggs, quartered

Directions

1. First make the salad dressing.
2. Mix all ingredients together well, except the olive oil.
3. Slowly stream in the olive oil while whisking to emulsify. An alternative way of doing this is to put all ingredients in a mason jar, screw the lid on and shake vigorously until everything is well blended.
4. For the salad.
5. Rub the tuna with olive oil; season with salt and pepper.
6. In a hot pan sear or grill the tuna for two minutes on each side.
7. Transfer tuna to a cutting board and slice.
8. Drizzle with 2 tablespoons of the vinaigrette.
9. Boil the potatoes until cooked through; drain and allow to cool a bit.
10. Transfer potatoes to a mixing bowl and drizzle with 2-3 tablespoons of the vinaigrette to fully moisten; toss gently; transfer to a plate.
11. Repeat with the tomatoes, and then with the beans; transfer beans to a plate as well.
12. Add to the same mixing bowl the lettuce, capers, and olives; toss with 2 or 3 tablespoons of the vinaigrette and transfer to the center of a large serving platter.
13. Arrange the potatoes around the lettuce, then the tomatoes around the potatoes, then the beans, and then the eggs around the rim of the plate.
14. Finally, lay the tuna slices attractively across the top.